Ingredients

The following ingredients have 4 Servings
  • 2 cups sweetened coconut flakes
  • 1/2 cup superfine almond flour
  • 1/4 cup cane or turbinado sugar
  • 1/2 cup aquafaba (chickpea brine)
  • 2 tbsp cornstarch
  • 1 tsp almond extract (or use 1 tbsp amaretto liqueur)
  • 1 tsp pure vanilla extract

Instruction

  • Preheat the oven to 350 degrees F.
  • Place the aquafaba, sugar, almond extract and vanilla extract in the bowl of a stand mixer or a large bowl, and whisk at high speed for two minutes until the mixture is all frothy. You don't have to beat the aquafaba to stiff peaks.
  • Remove the bowl from the stand mixer and add the almond flour, coconut flakes, and the cornstarch to the bowl. Using a spatula, mix everything evenly.
  • Line a cookie sheet with parchment paper. Use a one-inch cookie scoop to scoop out the macaroons and space them about 1-inch apart on the cookie sheet.
  • Bake the macaroons for 20 minutes. Remove and let them cool on the cookie sheet for five minutes, then transfer the macaroons to a rack to cool thoroughly.